Search iEat Green

Open-Faced Cajun Tofu with Sauerkraut

Print Friendly

1- 14 oz. block extra firm Tofu, cut into thin slices

½ cup nutritional yeast

½ t. Old bay spice

½ t. Cajun spice mix

¼ t. smoked paprika

¼ t. powdered garlic

1/8 t. cayenne pepper (optional)

Spray Oil

Tamari (to taste)

2/3 cup Organic Sauerkraut, drained and warmed

½ cup sautéed greens (such as spinach, Swiss chard etc.)

½ avocado, sliced

Organic Dijon Mustard

2 slices sourdough whole wheat bread

Step-by-Step Instructions:

Open-Faced Cajun Tofu with Sauerkraut
Author: 
Recipe type: Vegetarian, Vegan, Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1- 14 oz. block extra firm Tofu, cut into thin slices
  • ½ cup nutritional yeast
  • ½ t. Old bay spice
  • ½ t. Cajun spice mix
  • ¼ t. smoked paprika
  • ¼ t. powdered garlic
  • ⅛ t. cayenne pepper (optional)
  • Spray Oil
  • Tamari (to taste)
  • ⅔ cup Organic Sauerkraut, drained and warmed
  • ½ cup sautéed greens (such as spinach, Swiss chard etc.)
  • ½ avocado, sliced
  • Organic Dijon Mustard
  • 2 slices sourdough whole wheat bread
Instructions
  1. Make a mixture with the nutritional yeast and the spices and put into a glass pie pan.
  2. Slice the tofu into thin slices the long way. Pat dry with paper towel and dip into the nutritional yeast mixture. Press down to cover entire slice of tofu with mixture, turn over and repeat.
  3. Lay out on cookie sheet lined with parchment paper and sprayed with oil.
  4. Bake at 450 degree oven for 10 minutes, turn over and bake another 5 minutes, until crispy.
  5. Drizzle with Tamari and bake for 5 more minutes.
  6. Meanwhile, sauté the greens until wilted. Drain
  7. Heat the sauerkraut and drain.
  8. Toast the bread and spread each slice with Dijon mustard. Place 3-4 slices of the crispy tofu on top of the bread. Add the sauerkraut and sautéed greens.
  9. Add slices of avocado on top
  10. Cut in half and serve with a side salad and tomatoes.

  1. Make a mixture with the nutritional yeast and the spices and put into a glass pie pan.
  2. Slice the tofu into thin slices the long way. Pat dry with paper towel and dip into the nutritional yeast mixture. Press down to cover entire slice of tofu with mixture, turn over and repeat.
  3. Lay out on cookie sheet lined with parchment paper and sprayed with oil.
  4. Bake at 450 degree oven for 10 minutes, turn over and bake another 5 minutes, until crispy.
  5. Drizzle with Tamari and bake for 5 more minutes.
  6. Meanwhile, sauté the greens until wilted. Drain.
  7. Heat the sauerkraut and drain.
  8. Toast the bread and spread each slice with Dijon mustard. Place 3-4 slices of the crispy tofu on top of the bread. Add the sauerkraut and sautéed greens.
  9. Add slices of avocado on top.
  10. Cut in half and serve with a side salad and tomatoes.

About Bhavani Jaroff

Bhavani Jaroff is a Natural Foods Chef, Educator, Radio Host, and Food Activist. She has over thirty years experience cooking healthy, fresh organic food. Read More

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  


or subscribe via RSS Feed

Archives

iEatGreen Supports The Work of Long Island Green Homes

Get a free home energy audit by filling out the webform here.